Evaluation of the hypersensitivity potential of alternative butter flavorings

•The alternative butter flavorings were identified to be weak sensitizers in the LLNA.•The sensitization responses for the butter flavorings were similar to each other and to that of diacetyl.•The alternative flavorings may not be safe alternatives to diacetyl. Concern has been raised over the assoc...

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Published in:	Food and chemical toxicology Vol. 62; pp. 373 - 381
Main Authors:	Anderson, Stacey E., Franko, Jennifer, Wells, J.R., Lukomska, Ewa, Meade, B. Jean
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01.12.2013 Elsevier
Subjects:	animal models Animals Biological and medical sciences blood serum Butter Butter flavorings Dermatitis, Allergic Contact - etiology Diacetyl Diacetyl - immunology Diacetyl - toxicity Dose-Response Relationship, Immunologic Female Flavoring Agents - toxicity flavorings food processing Hexanones - immunology Hexanones - toxicity Hypersensitivity immunoglobulin E Immunoglobulin E - blood immunotoxicity Irritants - immunology Irritants - toxicity LLNA Lymph Nodes - pathology lymphocyte proliferation Lymphocytes - drug effects manufacturing Medical sciences Mice, Inbred BALB C Occupational Exposure Pentanones - toxicity skin irritation Toxicology LLNA Butter flavorings Hypersensitivity Diacetyl Evaluation Butter Biacetyl
ISSN:	0278-6915, 1873-6351, 1873-6351
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Summary:	•The alternative butter flavorings were identified to be weak sensitizers in the LLNA.•The sensitization responses for the butter flavorings were similar to each other and to that of diacetyl.•The alternative flavorings may not be safe alternatives to diacetyl. Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3=17.9%), concentration-dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4-hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25–50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers.
Bibliography:	http://dx.doi.org/10.1016/j.fct.2013.08.053 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Address: National Institute for Occupational Safety and Health (NIOSH), 1095 Willowdale Drive, Morgantown, WV 26505, United States. Address: Bethany College, 1095 Willowdale Drive, Bethany, WV 26032, United States.
ISSN:	0278-6915 1873-6351 1873-6351
DOI:	10.1016/j.fct.2013.08.053